Transfer of pesticides to the brew during mate drinking process and their relationship with physicochemical properties

Abstract

In order to evaluate the extraction of pesticide residues that are transferred to the brew during mate drinking process of P.U.1 yerba mate leaves (Ilex paraguariensis), a special device to simulate the way in which mate is drunk in Uruguay was developed. The transfer to the brew of 12 organophosphates, 5 synthethic pyrethroids and one organochlorine pesticide from spiked samples was studied. The relationship between the transfer data thus obtained and physicochemical properties like water solubility (Ws), octanol-water coefficient (Kow) and Henry's constant (H) was evaluated. The extractability of the pesticide residues from yerba mate can be correlated with log Ws and log Kow. These transfer values allowed the calculation of ARLs (acceptable residue level) for the pesticides following Food and Agriculture Organization (FAO), World Health Organizaion (WHO) guidelines. These results can help the future establishment of maximum residue levels (MRLs).

Dissipation Pattern, Processing Factors, and Safety Evaluation for Dimethoate and Its Metabolite (Omethoate) in Tea (Camellia Sinensis)

“…Thus, dimethoate and omethoate with quite high W s [ W s(dimethoate) = 39800 mg/L; W s(omethoate) = 10000 mg/L] and low K ow [ K ow (dimethoate) = 0.704; K ow (omethoate) = −0.74] is hydrophilic in nature, both showing high transfer rates during tea brewing. However, Ozbey & Uygun [ 25 – 26 ] observed higher dimethoate transfer rate of 91% in peppermint tea and 86–89% in thyme and stinging nettle tea, whileJaggi, et al [ 23 ] reported that 26.2–32.5% of the dimethoate was transferred into tea ( Camellia Sinensis L.) infusion and only 6.4% of dimethoate was found to be transferred during mate tea brewing process [ 24 ].…”

“…With high water solubility, dimethoate and omethate in made tea are easy to transfer into tea infusion and adsorbed by tea drinkers. Transfer rate of dimethoate has been reported ranging from 6.4% to 91% in tea ( Camellia Sinensis L.) [ 23 ], mate tea [ 24 ], peppermint tea [ 25 ], and stinging nettle tea [ 26 ]. In this study, the dissipation behavior of dimethoate and its oxon metabolite (omethoate) during tea planting, manufacturing, and infusion was investigated and safety evaluation by tea drinking was also carried out.…”

Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion

“…11−16 The transfer rate of a pesticide is influenced by its physicochemical properties, including water solubility, octanol−water partition coefficient (log K ow ), and vapor pressure. 3,17,18 A longer brew time and a higher temperature also contribute to the transfer rates. 19−22 It is possible that rinsing tea prior to brewing may reduce the amount of residues initially in the dried tea leaves and, thus, reduce the exposure risk for those consuming the tea infusion.…”

“…Neonicotinoid, organophosphorus, and pyrethroid insecticides are commonly applied during tea cultivation to control insect pests. , Consumers may be exposed to residues of these compounds on or in tea leaves through drinking tea. Numerous studies have investigated the transfer rates of pesticides, such as neonicotinoids, organophosphates, and pyrethroids, to brewed tea. − The transfer rate of a pesticide is influenced by its physicochemical properties, including water solubility, octanol–water partition coefficient (log K ow ), and vapor pressure. ,, A longer brew time and a higher temperature also contribute to the transfer rates. − It is possible that rinsing tea prior to brewing may reduce the amount of residues initially in the dried tea leaves and, thus, reduce the exposure risk for those consuming the tea infusion. This rinse may also reduce nutrients, such as polyphenols, in the infusion.…”

Pharmaceuticals, illicit drugs and their metabolites in fish from Argentina: Implications for protected areas influenced by urbanization

“…In addition, the yerba mate (Ilex paraguariensis) dry leaves are used to prepare the beverage called "mate", which is largely consumed in South America. Yerba mate is a caffeine-rich tree (0.5-0.8 %) with known stimulant properties, which is mainly produced in Misiones province as well as in the southern of Brazil and Paraguay (>300,000 tons/year) (Pérez-Parada et al, 2010). The predominance of caffeine found in all fish sampled provides a representative indication of effluent discharges, and clearly showed its uptake and bioaccumulation in fish from the Misiones province, in agreement with previous studies conducted in our country (Elorriaga et al, 2013 a, b).…”